Pudina chops – spiced minted lamb chops with pickled pumpkin

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This spiced minted lamb chop recipe from Peter Joseph packs a punch in terms of flavour, and is served with an intense, sweet and tangy pickled pumpkin side. Peter prepares the chops from a whole rack of lamb – if you're a novice at butchery, read our guide to preparing lamb cutlets for a perfect finish.

First published in 2016




Lamb rack


Pickled pumpkin


To begin, pickle the pumpkin. Soak the diced pumpkin and pumpkin seeds in malt vinegar overnight
When ready to serve, heat the oil in a pan and add the fennel and mustard seeds. Once they start to crackle, add the pumpkin and pumpkin seeds and cook, tossing regularly, for a minute or so
Add the degi mirch powder, ginger and nigella seeds and cook for a couple of minutes. Check the seasoning and remove from the heat
To begin, prepare the lamb rack by cutting into individual chops. Clean up the bones using a small, sharp knife
Mix together all of the marinade ingredients and add to a bowl with the lamb chops, making sure the meat is completely covered and refrigerate for 6 hours to marinate
Grill the lamb under a very hot grill, in a chargrill pan or on a barbecue for 1 minute on each side
Sprinkle with the dried mint and serve with the pickled pumpkin and a side of rice
First published in 2016

By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights.

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